Soup Sodium Soapbox
To the people with questions about sodium, hello!
Our seasonings are reduced-sodium compared to traditional canned soups. We kept the sodium lower for a couple reasons. One, so we could fit in more herbs and spices. Two, because the recipes sometimes call for canned foods that might contain salt. Three, our recipes don’t need as much salt because of the way Broth Bomb ® helps breakdown the foods, creating a richer broth full of minerals and natural flavorful compounds.
Our seasonings range from 196-393 mg of sodium, which is 9-17% daily value per cup. Most people eat 2.5 cups at dinner.
Having had a small stroke as a young adult, I am sensitive to high salt foods... especially refined or fatty salty foods. I typically don't eat anything with salt until dinner and rarely eat salted snacks. But sodium is an essential nutrient, so I try to get some with my dinner. Saturated fat and dietary cholestoral, on the other hand, are not essential nutrients. Our suggested recipes (on the box) are centered around heart healthy foods like beans and greens. I subscribe to the thinking that if the best way to help people get more healthy whole plant foods into their lives is with just enough sodium and a dash of fun, then that’s a win for public health.
I felt the need to write this because soup has a reputation for being high in sodium but it’s actually average or lower compared to the other foods people eat most. The items below range from 160%-20% DV of sodium.
- Processed meats
- Pickled foods
- Sauces, condiments
- Fried Foods
- Salted nuts and Seeds
- French Bread
- Parm cheese, American Cheese
- Most Seafoods
- Canned foods with added salt
- Mashed Potatoes, Grits
- Pizza, Pasta
- Chicken Breast (which is typically injected with salt water)
- Cake w/ frosting, salted deserts
One big difference between all these foods and Broth Bomb ® recipes is whole plant foods. Our recipes are for hearty stews packed with plant protein and fiber, not light soups. 600 mg of sodium would be a lot for condiments, side items, or snack foods, but not for the whole meal.
Lastly, some of that sodium in Broth Bomb comes from baking soda rather than salt. The Broth Bomb reaction creates sodium citrate and other titrate (tartar) type compounds that form in the stew. These sodium buffers have an opposite effect on blood pressure compared to salt. People who are sensitive to high salt foods, like me, tend to not have any issue with our products and recipes.
Sodium citrate is generally as safe as sodium chloride (salt). Although, if you're treating a health conditions with medicine you should consult a doctor.
If low sodium is an absolute must, we've seen people use half of the Broth Bomb ® in the full recipe to meet their needs. Or serve a cup of stew on top of a cup of unsalted prepared rice. You’ll still get a good kick of flavor because they're so packed full of herbs and spices.
*As always, please consult your own medical professions regarding your diet and using products like Broth Bomb. Broth Bomb is not intended to treat or cure any condition. Any health related claims have not been reviewed by the FDA.